Dutch Oven Split Pea Soup

Hearty and comforting, this Dutch Oven Split Pea Soup is a classic one-pot meal made with tender split peas, smoky ham, and a medley of vegetables simmered to perfection. Ideal for chilly days, it delivers a rich, velvety texture and a depth of flavor that warms you from the inside out.

Course Main Course, meal prep

Cuisine American

Keyword Dutch Oven Split Pea Soup

Prep Time 15

Cook Time 1 30

Servings Servings

Calories 192kcal

Author Bon Appeteach

Ingredients

1 tbsp Olive Oil
1 medium Onion diced small
2 Carrots diced
2 Celery Stalks diced
3 Garlic Cloves minced
1 lb Dried Split Green Peas rinsed
1 Ham Bone or Smoked Ham Hock or 1.5 diced ham
6 cups Chicken Stock or vegetable stock
1 tsp Dried thyme
1 tsp Salt
1/2 tsp Black Pepper

Optional Toppings

Croutons
Crispy ham or bacon
Fresh Herbs

Instructions

Heat olive oil or butter in a large dutch oven over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Stir in the split peas and add the ham bone (if using). Pour in the stock and add the thyme, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1-1.5 hours, stirring occasionally, until the split peas are tender and the soup has thickened. If the soup becomes too thick, add additional stock or water as needed.
If you used a ham hock, remove it from the pot and shred the meat, discarding the bone and fat. Return the shredded ham to the soup.
For a creamier texture, use an immersion blender to partially blend the soup, or transfer half of the soup to a blender and puree before stirring it back into the pot.
Taste and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and garnish with your favorite toppings.

Notes

If you prefer a vegetarian version, omit the ham and use vegetable stock.

Nutrition